Peppermint bark is the easiest Christmas candy there is, and homemade tastes far better than the tins at the store. A layer of melted semisweet chocolate sets in the pan, white chocolate goes over it, and crushed candy canes are pressed on top before it hardens. Break it into pieces and it is ready for the cookie tray or a gift bag.
Why You’ll Love It
- Three ingredients.
- No baking, no thermometer.
- Makes a pretty gift in a cellophane bag.
What You Need
- 12 oz semisweet chocolate chips
- 12 oz white chocolate chips (or chopped white chocolate)
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes (about 6 canes)
How to Make Easy Peppermint Bark
- Line a baking sheet with parchment.
- Melt the semisweet chocolate in the microwave in 30-second bursts, stirring, until smooth. Spread it into a rectangle about 1/4 inch thick. Chill 15 minutes until firm.
- Melt the white chocolate the same way and stir in the peppermint extract.
- Spread the white chocolate over the dark layer and sprinkle the crushed candy canes on top right away, pressing lightly.
- Chill 30 minutes, then break into pieces.
Tips
- Let the dark layer set but not get ice-cold, or the layers separate when you break the bark.
- Crush candy canes in a zip-top bag with a rolling pin.
- Good-quality chocolate melts smoother than cheap chips.
Serving and Storing
Keep in an airtight container at cool room temperature for 2 weeks, or in the fridge.
Frequently Asked Questions
Can I use almond bark?
Yes, white almond bark works for the top layer.
Why did my layers separate?
The dark layer was too cold. Chill it only until firm to the touch.
Can I use milk chocolate?
Yes, for a sweeter bark.
Easy Peppermint Bark
Layers of dark and white chocolate topped with crushed candy canes. Three ingredients, no baking, and it makes a lovely gift.
Ingredients
- 12 oz semisweet chocolate chips
- 12 oz white chocolate chips or chopped white chocolate
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes about 6 canes
Instructions
- Line a baking sheet with parchment.
- Melt the semisweet chocolate in the microwave in 30-second bursts, stirring, until smooth. Spread it into a rectangle about 1/4 inch thick. Chill 15 minutes until firm.
- Melt the white chocolate the same way and stir in the peppermint extract.
- Spread the white chocolate over the dark layer and sprinkle the crushed candy canes on top right away, pressing lightly.
- Chill 30 minutes, then break into pieces.
